Vanishing Oatmeal Raisin Cookies

  • 1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened
  • 3/4 Cup(s) firmly packed brown sugar
  • 1/2 Cup(s) granulated sugar
  • 2 Eggs
  • 1 Teaspoon(s) vanilla
  • 1-1/2 Cup(s) all-purpose flour
  • 1 Teaspoon(s) Baking Soda
  • 1 Teaspoon(s) ground cinnamon
  • 1/2 Teaspoon(s) salt (optional)
  • 3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1 Cup(s) raisins

Cooking Instructions

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Serving Tips:
Bar Cookies:
Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS.
Variations: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit.
High Altitude Adjustment: Increase flour to 1-3/4 cups and bake as directed.


Vanishing Oatmeal Raisin Cookies is rated 4.5 out of 5 by 59.
Rated 5 out of 5 by from Light, crispy, and effortless I really beat the butter and sugar vigorously. I wonder if that did it, but these were delightful cookies: pillowy light on the inside, crisp on the outside, cinnamony.
Date published: 2016-12-24
Rated 5 out of 5 by from World's Best Oatmeal Cookie My senior friends adore them, even some friends who previously denied liking oatmeal cookies. I often substitute dried blueberries or cranberries for the raisins and those are great also. Excellent cookies and healthy too.
Date published: 2016-12-22
Rated 5 out of 5 by from AMAZING and versatile We make these all the time. They are so delicious. We add lots of extras, like coconut flakes, nuts, cranberries, chocolate chips, etc. I substitute half of the butter with coconut oil and reduce the sugars a little. Makes a great breakfast on the go.
Date published: 2017-02-12
Rated 4 out of 5 by from Love these cookies. I do change the amount of sugar, I use one cup of brown sugar & no white sugar ( also use a bit more cinnamon & sometimes ground coriander, a half a teaspoon). I also use a trick my grandmother taught me, I cover the raisins with boiling water and let them sit for about 10 minutes. Drain & add to mixture. I also find they bake better as a bar cookie.
Date published: 2017-07-19
Rated 5 out of 5 by from Best cookies EVER! ! ! The best chewy, crispy around the edges cookies, I have ever eaten. My children were brought up eating these cookies at night with a cold glass of milk; as adults they still want me to make them.
Date published: 2017-02-21
Rated 5 out of 5 by from best cookies ever this is the best recipe i have ever tasted the cinnamon is the secret love them
Date published: 2016-12-21
Rated 5 out of 5 by from Hubby and kids approved! I've been making this recipe for a very long time now and it is hands down my favorite oatmeal cookie recipe. My husband and kids love them...vanish oatmeal cookies is the perfect name because they do not last long lol
Date published: 2017-02-28
Rated 5 out of 5 by from Great Cookie with a Couple of Adjustments This is a great recipe, but I find that in my oatmeal cookies I have on my blog using all dark brown sugar tastes the best. I also use Arrowhead Mills Whole Wheat Pastry Flour. For some reason this gives it an even warmer, nuttier flavor.
Date published: 2017-03-27
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Vanishing Oatmeal
Raisin Cookies


No-fuss breakfasts for
on-the-go mornings


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